Berbere Roasted Hake With Cool Bean Salad Recipes

LENTIL AND ORZO SALAD WITH ROASTED CAULIFLOWER, CHARD AND HERBS

Steps:

• Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
• In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.

BERBERE-ROASTED HAKE WITH COOL BEAN SALAD

Steps:

• In a small bowl, whisk together the vinegar, honey, 1/4 teaspoon cayenne, 1 tablespoon olive oil and salt and pepper to taste. In a large bowl, combine the corn, beans, celery, basil, parsley and oregano. Fold to combine and toss with the dressing. Season to taste with additional salt and pepper. Transfer to the refrigerator until ready to serve.
• Combine the berbere seasoning, smoked paprika, the remaining 1/4 teaspoon cayenne, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush the hake filets all over with the oil mixture.
• Preheat a nonstick skillet over medium heat. Add the remaining teaspoon olive oil and swirl to coat. Add the hake, skin-side down, and cook until the fish is cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves and the cool bean salad.

GRILLED FISH WITH COOL BEAN SALADS

Steps:

• GRILLING FISH TECHNIQUE: (For 1 inch thick steaks or filets. Cook for proportionally less time for thinner pieces.)
• Heat grill until very hot. Brush grill well and wipe lightly with oil soaked paper towel. Lightly rub fish with oil and season with salt and pepper on both sides. Place fish on grill at angle and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and be barely translucent for medium rare. Remove from grill and serve.
• Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. Important that grill be very hot so fish doesn't stick.

SPICY PESTO PASTA SALAD

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

BERBERE

Steps:

• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.